Lunch Is Served Quotes

Have a smile for breakfast, you'll be shitting joy by lunch.

Lunch is served!" I shouted. The brothers wasted no time. Kishan reached for the chicken, and Ren, the cookies. I smacked their hands away and handed each one a bacterial wipe. Kishan grumbled, "Kells, I ate my food raw off the ground for three hundred years. I really don't think a little dirt's going to kill me.

Everyone runs around trying to find a place where they still serve breakfast because eating breakfast, even if it's 5 o'clock in the afternoon, is a sign that the day has just begun and good things can still happen. Having lunch is like throwing in the towel.

I Keep Six Honest Serving Men ..." I keep six honest serving-men (They taught me all I knew); Their names are What and Why and When And How and Where and Who. I send them over land and sea, I send them east and west; But after they have worked for me, I give them all a rest. I let them rest from nine till five, For I am busy then, As well as breakfast, lunch, and tea, For they are hungry men. But different folk have different views; I know a person small— She keeps ten million serving-men, Who get no rest at all! She sends'em abroad on her own affairs, From the second she opens her eyes— One million Hows, two million Wheres, And seven million Whys!

Was he hungry? He'd had an enormous breakfast, but the transition from the glimpse had taken a lot out of him. Did they serve lunch in Hell? Should he have packed a snack? Why was he suddenly thinking about food?

Thinking about lunch. Smoked salmon with pedigreed lettuce and razor-sharp slices of onion that have been soaked in ice water, brushed with horseradish and mustard, served on French butter rolls baked in the hot ovens of Kinokuniya. A sandwich made in heaven

Why do you keep saying that " he asked in response "Apples and oranges aren't that different really. I mean they're both fruit. Their weight is extremely similar. They both contain acidic elements. They're both roughly spherical. They serve the same social purpose. With the possible exception of a tangerine I can't think of anything more similar to an orange than an apple. If I was having lunch with a man who was eating an apple and-while I was looking away-he replaced that apple with an orange I doubt I'd even notice. So how is this a metaphor for difference I could understand if you said 'That's like comparing apples and uranium ' or 'That's like comparing apples with baby wolverines ' or 'That's like comparing apples with the early work of Raymond Carver ' or 'That's like comparing apples with hermaphroditic ground sloths.' Those would all be valid examples of profound disparity.

In France, Paul explained, good cooking was regarded as a combination of national sport and high art, and wine was always served with lunch and dinner. "The trick is moderation," he said.

In France, Paul explained, good cooking was regarded as a combination of national sport and high art, and wine was always served with lunch and dinner.

If You Knew What if you knew you'd be the last to touch someone? If you were taking tickets, for example, at the theater, tearing them, giving back the ragged stubs, you might take care to touch that palm brush your fingertips along the lifeline's crease. When a man pulls his wheeled suitcase too slowly through the airport, when the car in front of me doesn't signal, when the clerk at the pharmacy won't say thank you, I don't remember they're going to die. A friend told me she'd been with her aunt. They'd just had lunch and the waiter, a young gay man with plum black eyes, joked as he served the coffee, kissed her aunt's powdered cheek when they left. Then they walked half a block and her aunt dropped dead on the sidewalk. How close does the dragon's spume have to come? How wide does the crack in heaven have to split? What would people look like if we could see them as they are, soaked in honey, stung and swollen, reckless, pinned against time?

The room I entered was a dream of this room. Surely all those feet on the sofa were mine. The oval portrait of a dog was me at an early age. Something shimmers, something is hushed up. We had macaroni for lunch every day except Sunday, when a small quail was induced to be served to us. Why do I tell you these things? You are not even here.

Slick, come up to the crow's nest for some fresh air? Can't blame you. Those beans served at lunch may be Hitler's latest secret weapon. Imagine, asphyxiating nearly three-hundred men by their own farts, and not a single shot fired.

In LA, you can’t do anything unless you drive. Now I can’t do anything unless I drink. And the drink-drive combination, it really isn’t possible out there. If you so much as loosen your seatbelt or drop your ash or pick your nose, then it’s an Alcatraz autopsy with the questions asked later. Any indiscipline, you feel, any variation, and there’s a bullhorn, a set of scope sights, and a coptered pig drawing a bead on your rug. So what can a poor boy do? You come out of the hotel, the Vraimont. Over boiling Watts the downtown skyline carries a smear of God’s green snot. You walk left, you walk right, you are a bank rat on a busy river. This restaurant serves no drink, this one serves no meat, this one serves no heterosexuals. You can get your chimp shampooed, you can get your dick tattooed, twenty-four hour, but can you get lunch? And should you see a sign on the far side of the street flashing BEEF-BOOZE – NO STRINGS, then you can forget it. The only way to get across the road is to be born there. All the ped-xing signs say DON’T WALK, all of them, all the time. That is the message, the content of Los Angeles: don’t walk. Stay inside. Don’t walk. Drive. Don’t walk. Run!

Keep your whiskers crisp and clean. Do not let the mice grow lean. Do not let yourself grow fat Like a common kitchen cat. Have you set the kittens free? Do they sometimes ask for me? Is our catnip growing tall? Did you patch the garden wall? Clouds are gentle walls that hide Gardens on the other side. Tell the tabby cats I take All my meals with William Blake, Lunch at noon tea at four, Served in splendor on the shore At the tinkling of a bell. Tell them I am sleeping well. Tell them I have come so far, Brought by Blake's celestial cat, Buffeted by wind and rain, I may not get home again. Take this message to my friends. Say the King of Catnip sends To the cat who winds his clocks A thousand sunsets in a box, To the cat who brings the ice The shadows of a dozen mice (serve them with assorted dips and eat them like potato chips), And to the cat who guards his door A net for catching stars, and more (if patience he abide): Catnip from the other side.

You don’t want to want me? Is that right?” A muscle jumped in his cheek when she glanced down. “Well, I plan to make sure you spend the entire day that way. Wanting me. Needing me. Until you get used to it.” Anticipation buzzed in her bloodstream, but it was tempered with nerves. “How are you going to do that?” “We’re going to eat lunch, goddammit.

Tired of his lack of understanding, she asked him for an unusual birthday gift: that for one day he would take care of the domestic chores. He accepted in amusement, and indeed took charge of the house at dawn. He served a splendid breakfast, but he forgot that fried eggs did not agree with her and that she did not drink café con leche. Then he ordered a birthday luncheon for eight guests and gave instructions for tidying the house, and he tried so hard to manage better than she did that before noon he had to capitulate without a trace of embarrassment. From the first moment he realized he did not have the slightest idea where anything was, above all in the kitchen, and the servants let him upset everything to find each item, for they were playing the game too. At ten o’clock no decisions had been made regarding lunch because the housecleaning was not finished yet, the bedroom was not straightened, the bathroom was not scrubbed; he forgot to replace the toilet paper, change the sheets, and send the coachmen for the children, and he confused the servants’ duties: he told the cook to make the beds and set the chambermaids to cooking. At eleven o’clock, when the guests were about to arrive, the chaos in the house was such that Fermina Daza resumed command, laughing out loud, not with the triumphant attitude she would have liked but shaken instead with compassion for the domestic helplessness of her husband. He was bitter and offered the argument he always used: “Things did not go as badly for me as they would for you if you tried to cure the sick.” But it was a useful lesson, and not for him alone. Over the years they both reached the same wise conclusion by different paths: it was not possible to live together in any way, or love in any other way, and nothing in this world was more difficult than love.

There was shish-kabob for lunch, huge, savory hunks of spitted meat sizzling like the devil over charcoal after marinating seventy-two hours in a secret mixture Milo had stolen from a crooked trader in the Levant, served with Iranian rice and asparagus tips Parmesan, followed by cherries jubilee for dessert and then steaming cups of fresh coffee with Benedictine and brandy.

We want instant lunch, instant cure, instant miracles, instant salary, instant success— instant everything. This instant civilization, we have obsessed with, has made us grow a tad too impatient in virtually everything about life. And, of course, that doesn’t serve us so well.

A brick could be placed on your child’s cafeteria lunch tray, in place of the less appetizing and more unnatural food they normally serve.


You had this morning a breakfast which you could not eat; you must be hungry:—I have ordered that a lunch of bread and cheese shall be served to all.

I have sworn off the news because there is nothing new, and reiteration of the well-known and unfortunate serves no purpose other than as the bad narcotic of despair.

They’re a slow-moving lot, reporters. Slothlike. Weighed down by all that righteous indignation about the freedom of the press and the public’s right to know, not to mention the liquid lunches they see as their constant due. Go out now and you’re playing right into their grasping, ink-stained hands.” He cocked an ear to the door. “I’m doing my best to protect your reputation here. It wouldn’t do to have a serving wench caught in a compromising position with the lord of the manor.” “You don’t have the cleavage to make a good serving wench, Eli.

An artist must regulate his life. Here is a time-table of my daily acts. I rise at 7.18; am inspired from 10.23 to 11.47. I lunch at 12.11 and leave the table at 12.14. A healthy ride on horse-back round my domain follows from 1.19 pm to 2.53 pm. Another bout of inspiration from 3.12 to 4.7 pm. From 5 to 6.47 pm various occupations (fencing, reflection, immobility, visits, contemplation, dexterity, natation, etc.) Dinner is served at 7.16 and finished at 7.20 pm. From 8.9 to 9.59 pm symphonic readings (out loud). I go to bed regularly at 10.37 pm. Once a week (on Tuesdays) I awake with a start at 3.14 am. My only nourishment consists of food that is white: eggs, sugar, shredded bones, the fat of dead animals, veal, salt, coco-nuts, chicken cooked in white water, mouldy fruit, rice, turnips, sausages in camphor, pastry, cheese (white varieties), cotton salad, and certain kinds of fish (without their skin). I boil my wine and drink it cold mixed with the juice of the Fuschia. I have a good appetite but never talk when eating for fear of strangling myself. I breathe carefully (a little at a time) and dance very rarely. When walking I hold my ribs and look steadily behind me. My expression is very serious; when I laugh it is unintentional, and I always apologise very politely. I sleep with only one eye closed, very profoundly. My bed is round with a hole in it for my head to go through. Every hour a servant takes my temperature and gives me another.

…Sugar has become an ingredient avoidable in prepared and packaged foods only by concerted and determined effort, effectively ubiquitous. Not just in the obvious sweet foods (candy bars, cookies, ice creams, chocolates, sodas, juices, sports and energy drinks, sweetened iced tea, jams, jellies, and breakfast cereals both cold and hot), but also in peanut butter, salad dressings, ketchup, BBQ sauces, canned soups, cold cuts, luncheon meats, bacon, hot dogs, pretzels, chips, roasted peanuts, spaghetti sauces, canned tomatoes, and breads. From the 1980's onward manufacturers of products advertised as uniquely healthy because they were low in fat…not to mention gluten free, no MSG, and zero grams trans fat per serving, took to replacing those fat calories with sugar to make them equally…palatable and often disguising the sugar under one or more of the fifty plus names, by which the fructose-glucose combination of sugar and high-fructose corn syrup might be found. Fat was removed from candy bars sugar added, or at least kept, so that they became health food bars. Fat was removed from yogurts and sugars added and these became heart healthy snacks, breakfasts, and lunches.

When a semi-stranger invites you inside to see her darkroom, any sensible human being would break the land speed record running in the other direction. However, with her perpetually present pocket pepper spray and a brown belt in theoretical jujitsu, Petula felt well able to protect herself should Ms. Planck turn out to be serving up local children in the beef ragout, like that lunch lady down in Phoenix.

I am a soup lover. To me soup may be the greatest culinary invention. It can be made with two ingredients or two hundred twenty-two ingredients. It can be served hot or cold. It can be cooked fast or slow. It can be eaten for breakfast, lunch, or dinner. It can be vegetarian, vegan, paleo, pescatarian, or carnivorian. It can be simple or complex. It comforts, it soothes, it refreshes, and it restores. Soup is life in a pot.

Pokey’s Tavern and Pool Hall served a light lunch. Men hung out there, mostly playing cards and hiding from their wives. Women weren’t welcome to hang inside unless they were jezebels, or hard-drinkers, preferably both.

After lunch they looked through some stuff in the garage and found a long narrow cage suitable for Joann to travel in. It had once served as a humane catch-’em-alive mink trap, and in fact no mink had ever entered it, such was its humanity.

We do not meet one another as persons in the several aspects of our total life, but know one another only fractionally, as the man who fixes the car, or as that girl who serves our lunch. The humanistic reality of others does not, cannot, come through.

Thinking about lunch. Smoked salmon with pedigreed lettuce and razor-sharp slices of onion that have been soaked in ice water, brushed with horseradish and mustard, served on French butter rolls baked in the hot ovens of Kinokuniya. A sandwich made in heaven!

The English went out and conquered a quarter of the Earth just to escape the rain. They always went for the hot places – Australia, Africa, India. But here’s the funny thing about the English … many of them like to take a bit of their Englishness with them wherever they go. All around the world these sad people build English pubs and serve ‘Full English Breakfasts’ in the morning and ‘Fish and Chips’ for lunch or dinner (or both). Some of them don’t seem to trust ‘foreign’ people, which is a bit odd. ALL the people in England were ‘foreign’ at one time.

Strong Points: I could definitely spend the rest of my life with him. Shortcomings: He killed his last boyfriend (acquitted: involuntary manslaughter). Comments: The knockout blonde he kept having lunch with wasn’t his lover—she was his attorney. Serves me right for spying on him.

Higher purpose: I am here to serve. I am here to inspire. I am here to love. I am here to live my truth. Communion: I will appreciate someone who doesn’t know that I feel that way. I will overlook the tension and be friendly to someone who has ignored me. I will express at least one feeling that has made me feel guilty or embarrassed. Awareness: I will spend ten minutes observing instead of speaking. I will sit quietly by myself just to sense how my body feels. If someone irritates me, I will ask myself what I really feel beneath the anger—and I won’t stop paying attention until the anger is gone. Acceptance: I will spend five minutes thinking about the best qualities of someone I really dislike. I will read about a group that I consider totally intolerant and try to see the world as they do. I will look in the mirror and describe myself exactly as if I were the perfect mother or father I wish I had had (beginning with the sentence “How beautiful you are in my eyes”). Creativity: I will imagine five things I could do that my family would never expect—and then I will do at least one of them. I will outline a novel based on my life (every incident will be true, but no one would ever guess that I am the hero). I will invent something in my mind that the world desperately needs. Being: I will spend half an hour in a peaceful place doing nothing except feeling what it is like to exist. I will lie outstretched on the grass and feel the earth languidly revolving under me. I will take in three breaths and let them out as gently as possible. Efficiency: I will let at least two things out of my control and see what happens. I will gaze at a rose and reflect on whether I could make it open faster or more beautifully than it already does—then I will ask if my life has blossomed this efficiently. I will lie in a quiet place by the ocean, or with a tape of the sea, and breathe in its rhythms. Bonding: When I catch myself looking away from someone, I will remember to look into the person’s eyes. I will bestow a loving gaze on someone I have taken for granted. I will express sympathy to someone who needs it, preferably a stranger. Giving: I will buy lunch and give it to someone in need on the street (or I will go to a café and eat lunch with the person). I will compliment someone for a quality that I know the individual values in him- or herself. I will give my children as much of my undivided time today as they want. Immortality: I will read a scripture about the soul and the promise of life after death. I will write down five things I want my life to be remembered for. I will sit and silently experience the gap between breathing in and breathing out, feeling the eternal in the present moment.

It struck her then, as if someone had said it aloud: her mother was dead, and the only thing worth remembering about her, in the end, was that she had cooked. Marilyn thought uneasily of her own life, of hours spent making breakfasts, serving dinners, packing lunches into neat paper bags. How was it possible to spend so many hours spreading peanut butter across bread?

There exist the wealth and the working class. At Vassar I learned the two are not mutually exclusive. No matter how rich I might become, I will always be the daughter of a janitor. I will always look the woman who empties my garbage in the face. I will always say thank you to the man who serves me lunch. I am one of them, and I do not want to Get Out unless they can come too.

At the front of Sushi Nozawa is a mean woman. When I asked Mom why the woman is so angry, Mom said it’s because she’s Japanese and that it’s cultural. The woman at school who serves lunch is also mean but she is not Japanese. Maybe it’s just serving food that makes people angry. I understand why the people who work here are so angry. I guess it’s like working at a gas station, but instead of cars, they have to fill up people. And people eat slowly and talk about their stupid lives at the table and make each other laugh, but when the waiters come by, the people at the table stop laughing and become quiet like they don’t want to let anyone else know about their great jokes. And if the waiters talk about their own lives, they’re not allowed to talk about how bad it is, only how good it is, like, “I’m doing great, how are you?” And if they say something truthful like, “I’m doing terrible, I’m a waiter here,” they will probably get fired and then they will be even worse. So it’s probably always a good idea to talk about things happily. But sometimes that’s impossible. That’s why I’m giving Sushi Nozawa 16 out of 2000 stars.

There was still a line, but a bit of waiting was a good thing; you need time to choose between pink grapefruit and raspberry sorbet or cinnamon and honey nougat ice cream. They serve golf ball-sized scoops, so you have to be a real purist to walk away with just one boule. Courtney and I both got doubles- pear and cacao amer (bitter chocolate) for her, peach and rhubarb for me.

Lou took a deep breath, inhaling the scent of just-cut flowers, fresh tamales from the food stands, and sunshine. She preferred the West Allis farmers' market to all others in the area, with its open sides, wide walkways, and rows of stalls. More recently, small tents serving hot sandwiches and fresh Mexican food had popped up outside the brick walls. It all looked so good, she'd learned long ago to come with limited funds or she would buy more produce than she could possibly use. She relished talking to the farmers, learning about what they grew and where. She liked to search for farmers growing something new and interesting she could use at Luella's. But today's visit was personal, not business. Sue had dragged her out to West Allis for a little lunch and some girl time with fall squash and Honeycrisp apples.

I ordered a salad with smoked salmon. I know that doesn't sound like a particularly decadent repast, but it is. That's because the French long ago mastered the art of serving salad so it doesn't feel like a punishment for something. There are always a few caramel-crusted potatoes on your salade niçoise, or a plump chicken liver or two bedded down in a nest of lamb's lettuce. A lot of this has to do with what is called a tartine- a large thin slice of country bread (Poilâne if you're lucky) topped with anything from melted goat cheese to shrimp and avocado. My lunch arrived, a well-worn wooden planche heaped with pillowy green lettuce, folded in a creamy, cloudy, mustardy vinaigrette. Balanced on top where three half slices of pain Poilâne, spread with the merest millimeter of butter, topped with coral folds of salmon.

It's a long day, isn't it?' he said. 'Yes,' I replied. There are many such statements in factory conversation, to which the answer is always yes, because they are not so much statements of opinion or fact as they are expressions of a kind of unity. It might be technically correct to reply, 'Today is exactly the same length as yesterday,' or 'You cannot reasonably say that the gauge is wrong,' or 'The manager works very hard,' or 'But it would be impossible to have intercourse in the office in the lunch break' - but it would definitely not be polite. The proper answer in all cases is 'Yes, you are right,' for such is the convention, and no purpose is served by going against it. I remember, years ago, a very young man who suddenly took it into his head to refuse to say 'Good morning' to everyone in the customary way. He said that it was meaningless because everyone knew that it wasn't a good morning at all because they were all at work, and that t was hypocrisy, too, to wish people a good morning when you knew you'd be sneering and carping at them behind their backs before the teabreak had started. Of course he was technically right - but he nearly had a nervous breakdown, and finished up on his knees begging people to say good morning to him. He had to leave, and I never did hear what became of him.

It was the most divinely comfortable, elegant, luxurious hotel in the world, with exquisite suites, fabulous food, private cabanas where you could spend the entire day and even eat lunch without ever seeing another guest, lying on mattresses and deck chairs to get a tan, or lounge under a big umbrella, while waiters served food and drinks. You could swim in the Mediterranean, or the infinity pool. There was a gym, beautiful gardens, and impeccable service.

In Louisiana, a group of nine Negro GIs boarded a train for transfer from the hospital at Camp Claiborne to the hospital at Fort Huachuca in Arizona. The train was delayed for twelve hours. “The only place that would serve us was the lunch room at the station,” one of the nine reported. “But we couldn’t eat where the white people were eating. To do that would contaminate the very air of the place, so we had to go to the kitchen. That was bad enough but that’s not all. About 11:30 that same morning, about two dozen German prisoners of war came to the lunchroom with two guards. They entered the large room, sat at the table. Then meals were served them. They smoked and had a swell time. As we stood on the outside and saw what was going on, we could scarcely believe our own eyes. There they sat: eating, talking, laughing, smoking. They were enemies of our country, people sworn to destroy all the so-called democratic governments of the world . . . . What are we fighting for?

I asked a nurse for dental floss and was told that I am not allowed dental floss. Apparently dental floss can be used for several functions besides the maintenance of healthy gums. These apparently include self-harm. When instructed that I was not permitted dental floss because of “risks it raises associated with suicide” I envisioned a noose made entirely of floss. Realizing such a noose would require a dramatic amount of floss to effectively uphold any human person, I brought it to the attention of a nurse. “I don’t believe that even the most practiced engineers could fashion any functioning noose out of a single container of floss,” I say. “People use it to cut themselves,” she explained. “Oh,” I replied. I had just about come to terms with the no-floss rule until the hospital, in a flagrant display of disrespect for its patients, chose to serve us corn on the cob for lunch. “Are you aware that we are not allowed dental floss?” I yelled at the nurse bringing me the corn. I then threw the corn violently from my plate into the nearest wall.

But why did she come back and take her card away?" asked Miss Mackintosh. "I told Florence that Miss Mapp had heard something dreadful about her. And how did she know that Lady Deal was coming here at all? The house was taken in my name." "That's just what we all long to find out," said Diva eagerly. "She said that somebody in London told her." "But who?" asked Miss Mackintosh. "Florence only settled to come at lunch time that day, and she told her butler to ring up Susie and say she would be arriving." Diva's eyes grew round and bright with inductive reasoning. "I believe we're on the right tack," she said. "Could she have received Lady Deal's butler's message, do you think? What's your number?" "Tilling 76," said Miss Mackintosh. Evie gave three ecstatic little squeaks. "Oh, that's it, that's it!" she said. "Elizabeth Mapp is Tilling 67. So careless of them, but all quite plain. And she did hear it from somebody in London. Quite true, and so dreadfully false and misleading, and so like her. Isn't it, Diva? Well, it does serve her right to be found out." Miss Mackintosh was evidently a true Tillingite. "How marvellous!" she said.

Yep," I say, cutting a large slice of the Dutch Baby pancake and sliding it onto her plate along with two pieces of thick-sliced bacon. Then I serve myself, the fluffy pancake, doused in butter and lemon and confectioners' sugar, the bacon perfectly crispy and salty. "What happened? 'Cause that is some full-service lawyering; I'm clearly with the wrong firm. Damn this thing is delicious," she says in a rush, forking a large piece of pancake into her mouth and rolling her eyes. "I know, right?" I take a small bite, letting the flavors mingle, the light pancake, the tart lemon, the sweet sugar. Perfection.

Don't listen to Hassan i Sabbah," they will tell you. "He wants to take your body and all pleasures of the body away from you. Listen to us. We are serving The Garden of Delights Immortality Cosmic Consciousness The Best Ever In Drug Kicks. And love love love in slop buckets. How does that sound to you boys? Better than Hassan i Sabbah and his cold windy bodiless rock? Right?" At the immediate risk of finding myself the most unpopular character of all fiction—and history is fiction—I must say this: "Bring together state of news—Inquire onward from state to doer—Who monopolized Immortality? Who monopolized Cosmic Consciousness? Who monopolized Love Sex and Dream? Who monopolized Life Time and Fortune? Who took from you what is yours? Now they will give it all back? Did they ever give anything away for nothing? Did they ever give any more than they had to give? Did they not always take back what they gave when possible and it always was? Listen: Their Garden Of Delights is a terminal sewer—I have been at some pains to map this area of terminal sewage in the so called pornographic sections of Naked Lunch and Soft Machine—Their Immortality Cosmic Consciousness and Love is second-run grade-B shit—Their drugs are poison designed to beam in Orgasm Death and Nova Ovens—Stay out of the Garden of Delights—It is a man-eating trap that ends in green goo—Throw back their ersatz Immortality—It will fall apart before you can get out of The Big Store—Flush their drug kicks down the drain—They are poisoning and monopolizing the hallucinogen drugs—learn to make it without any chemical corn—All that they offer is a screen to cover retreat from the colony they have so disgracefully mismanaged. To cover travel arrangements so they will never have to pay the constituents they have betrayed and sold out. Once these arrangements are complete they will blow the place up behind them.

Do it very gradually, a little bit more every day. That way, you’re less likely to experience intestinal distress. In other words, if your current diet is heavy on no-fiber foods such as meat, fish, poultry, eggs, milk, and cheese, and low-fiber foods such as white bread and white rice, don’t load up on bran cereal (35 grams dietary fiber per 3.5-ounce serving) or dried figs (9.3 grams per serving) all at once. Start by adding a serving of cornflakes (2.0 grams dietary fiber) at breakfast, maybe an apple (2.8 grams) at lunch, a pear (2.6 grams) at mid-afternoon, and a half cup of baked beans (7.7 grams) at dinner. Four simple additions, and already you’re up to 15 grams dietary fiber.

To start, there were small salads- the thinnest slivers of red and yellow pepper, slow roasted and glistening with olive oil, and the simplest blend of carrots and golden onions, heady with the smell of cumin. Then came the fish, its sauce simmered with saffron and tomatoes, thickened with ground almonds. I served myself the merest spoonful or two. "Elle est stratégique." Affif winked with approval. "She knows what's coming." I wanted to savor every bite, even if it was a small one, nothing blurred by the rebellion of a tired palate. I plucked a toothpick out of the end of an oblong white calamari. It was stuffed with rice and peppers, a curly violet-tipped tentacle poking out here and there.

I feed Volnay, who eats in her unusual way, delicately removing one piece of kibble at a time from her bowl, placing it on the little rug that serves as her dining room, and then eating it before going back in for a second piece of kibble. It takes her the better part of thirty minutes to finish her bowl. I'm sure if she had thumbs, she'd be patting her chin with a linen napkin after every morsel. When she finishes, she hits the water bowl. Silently. No one can figure out how she drinks, she sort of purses her lips and sucks, none of that slurping and splashing that accompany most dogs' drinking. She is a stealth drinker. When she finishes, she heads to her little bed in the corner of the kitchen to groom her fur a bit. Lovely girl.

This individual, who, either in his own person or in that of some member of his family, seemed to be always in trouble (which in that place meant Newgate), called to announce that his eldest daughter was taken up on suspicion of shoplifting. As he imparted this melancholy circumstance to Wemmick, Mr Jaggers standing magisterially before the fire and taking no share in the proceedings, Mike’s eye happened to twinkle with a tear. ‘What are you about?’ demanded Wemmick, with the utmost indignation. ‘What do you come snivelling here for?’ ‘I did’t go to do it, Mr Wemmick.’ ‘You did,’ said Wemmick. ‘How dare you? You’re not in a fit state to come here, if you can’t come here without spluttering like a bad pen. What do you mean by it?’ ‘A man can’t help his feelings, Mr Wemmick,’ pleaded Mike. ‘His what?’ demanded Wemmick, quite savagely. ‘Say that again!’ ‘Now, look here my man,’ said Mr Jaggers, advancing a step, and pointing to the door. ‘Get out of this office. I’ll have no feelings here. Get out.’ ‘It serves you right,’ said Wemmick. ‘Get out.’ So the unfortunate Mike very humbly withdrew, and Mr Jaggers and Wemmick appeared to have re-established their good understanding, and went to work again with an air of refreshment upon them as if they had just had lunch. Chapter Thirteen From Little Britain, I went, with my cheque in my pocket, to Miss Skiffins’s brother, the accountant; and Miss Skiffins’s brother, the accountant, going straight to Clarriker’s and bringing Clarriker to me, I had the great satisfaction of concluding that arrangement.

His bald head gleamed in the light which fell through the window and cast his shadow along the floor and up the wall. His chest was hairless, his thighs and shanks skinny but overlaid with ropes of muscle. Still, he thought, it’s an adult’s body we got here, no question about that. There’s the pot belly that comes with a few too many good steaks, a few too many bottles of Kirin beer, a few too many poolside lunches where you had the Reuben or the French dip instead of the diet plate. Your seat’s dropped, too, Bill old buddy. You can still serve an ace if you’re not too hung over and if your eye’s in, but you can’t hustle after the old Dunlop the way you could when you were seventeen. You got lovehandles and your balls are starting to get that middle-aged dangly look. There’s lines on your face that weren’t there when you were seventeen.

Another delegate in the House had this to say: “Oklahomans are tired of being ruled by federal bureaucrats and judges, none of them elected. They decide everything from what can be taught in the public schools to what can be served to kids for lunch and whether the kids can have a prayer. They decree that welfare recipients are entitled to a color television and cell phone, all paid for by the working families of Oklahoma, some of whom can afford neither. They claim they have the right to regulate every creek, farm pond, mudhole, and wet spot in America, including here in Oklahoma. We have to pay for their crackpot regulations based on crackpot science, or no science at all. We have to pay the salaries of the bureaucrats and put up with the endless delays and mountainous paperwork. It’s high time to put a stop to bureaucrats and judges running our lives. Let’s take back control. Independence today, tomorrow, and forever.

They began with a winter soup, lovingly cooked in a copper pot with a shinbone left over from Sunday lunch- But the witch brought in a light bouillon, simmered with the sweetest of baby shallots and scented with ginger and lemongrass and served with croutons so crisp and small that they seemed to vanish in her mouth- The mother brought in the second course. Sausages and potato mash; a comforting dish the child always loved, with sticky onion marmalade- But the witch brought in a brace of quail that had been gorged on ripe figs all their lives, now roasted and stuffed with chestnuts and foie gras and served with a coulis of pomegranate- Now the mother was close to despair. She brought dessert: a stout apple pie, made to her mother's recipe. But the witch had made a pièce montée: a pastel-colored sugared dream of almonds, summer fruit, and pastries like a puff of air, all scented with rose and marshmallow cream, and served with a glass of Château d'Yquem-

Ring-ring. Ring-ring. Ring-ring. “Hello, yes? Yes, that’s right. Yes. You’ll ’ave to speak up, there’s an awful lot of noise in ’ere. What? “No, I only do the bar in the evenings. It’s Yvonne who does lunch, and Jim he’s the landlord. No, I wasn’t on. What? “You’ll have to speak up. “What? No, don’t know nothing about no raffle. What? “No, don’t know nothing about it. ’Old on, I’ll call Jim.” The barmaid put her hand over the receiver and called over the noisy bar. “ ’Ere, Jim, bloke on the phone says something about he’s won a raffle. He keeps on saying it’s ticket 37 and he’s won.” “No, there was a guy in the pub here won,” shouted back the barman. “He says ’ave we got the ticket.” “Well, how can he think he’s won if he hasn’t even got a ticket?” “Jim says ’ow can you think you’ve won if you ’aven’t even got the ticket. What?” She put her hand over the receiver again. “Jim, ’e keeps effing at me. Says there’s a number on the ticket.” “ ’Course there was a number on the ticket, it was a bloody raffle ticket, wasn’t it?” “ ’E says ’e means it’s a telephone number on the ticket.” “Put the phone down and serve the bloody customers, will you?

Everywhere you turn you see signs of its place at the top of the Italian food chain: fresh-pasta shops vending every possible iteration of egg and flour; buzzing bars pairing Spritz and Lambrusco with generous spreads of free meat, cheese, and vegetable snacks; and, above all, osteria after osteria, cozy wine-soaked eating establishments from whose ancient kitchens emanates a moist fragrance of simmered pork and local grapes. Osteria al 15 is a beloved dinner den just inside the centro storico known for its crispy flatbreads puffed up in hot lard, and its classic beef-heavy ragù tossed with corkscrew pasta or spooned on top of béchamel and layered between sheets of lasagne. It's far from refined, but the bargain prices and the boisterous staff make it all go down easily. Trattoria Gianni, down a hairpin alleyway a few blocks from Piazza Maggiore, was once my lunch haunt in Bologna, by virtue of its position next to my Italian-language school. I dream regularly of its bollito misto, a heroic mix of braised brisket, capon, and tongue served with salsa verde, but the dish I'm looking for this time, a thick beef-and-pork joint with plenty of jammy tomato, is a solid middle-of-the-road ragù.

A grown woman tasting a spoonful of Georgia's Mousse au Citron at a late afternoon lunch, then suddenly standing and announcing that she needed to reconcile with her estranged sister before it was too late. She'd hastened away, leaving her coat, one hundred euros to pay the bill, and the mostly uneaten mousse at the table. After devouring Georgia's beet and goat cheese tart one bitter winter evening, an American man with an engagement ring nestled on top of a slice of Georgia's cherry clafoutis looked across the table at his girlfriend and said later that he could suddenly see clearly that she was not the love of his life. He'd hastened back to the kitchen to remove the ring from the dessert where it was waiting to be served at the right moment. They left the restaurant with the ring in his pocket and his girlfriend in tears. There had been others. Many others, now that she thought of it. It had been a bit of a joke among the kitchen staff, that Georgia's dishes could cause more breakups and engagements and family feuds and reconciliations than the restaurant had ever seen. She'd never really put it all together before, but now that she thought of it... "I think my cooking might give people clarity somehow," Georgia said in surprise.

JUMBO GINGERBREAD NUT MUFFINS Once you try these jumbo-size, nut- and oil-rich muffins, you will appreciate how filling they are. They are made with eggs, coconut oil, almonds, and other nuts and seeds, so they are also very healthy. You can also add a schmear of cream cheese or a bit of unsweetened fruit butter for extra flavor. To fill out a lunch, add a chunk of cheese, some fresh berries or sliced fruit, or an avocado. While walnuts and pumpkin seeds are called for in the recipe to add crunch, you can substitute your choice of nut or seed, such as pecans, pistachios, or sunflower seeds. A jumbo muffin pan is used in this recipe, but a smaller muffin pan can be substituted. If a smaller pan is used, reduce baking time by about 5 minutes, though always assess doneness by inserting a wooden pick into the center of a muffin and making sure it comes out clean. If you make the smaller size, pack 2 muffins for lunch. Makes 6 4 cups almond meal/flour 1 cup shredded unsweetened coconut ½ cup chopped walnuts ½ cup pumpkin seeds Sweetener equivalent to ¾ cup sugar 2 teaspoons ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon sea salt 3 eggs ½ cup coconut oil, melted 1 teaspoon vanilla extract ½ cup water Preheat the oven to 350°F. Place paper liners in a 6-cup jumbo muffin pan or grease the cups with coconut or other oil. In a large bowl, combine the almond meal/flour, coconut, walnuts, pumpkin seeds, sweetener, cinnamon, ginger, nutmeg, cloves, and salt. Mix well. In a medium bowl, whisk the eggs. Stir in the coconut oil, vanilla, and water. Pour the egg mixture into the almond meal mixture and combine thoroughly. Divide the batter evenly among the muffin cups. Bake for 30 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Per serving (1 muffin): 893 calories, 25 g protein, 26 g carbohydrates, 82 g total fat, 30 g saturated fat, 12 g fiber, 333 mg sodium BRATWURST WITH BELL PEPPERS AND SAUERKRAUT Living in Milwaukee has turned me on to the flavors of German-style bratwurst, but any spicy sausage (such as Italian, chorizo, or andouille) will do just fine in this recipe. The quality of the brat or sausage makes the dish, so choose your favorite. The spices used in various sausages will vary, so I kept the spices and flavors of the sauerkraut mixture light. However, this makes the choice of bratwurst or sausage the crucial component of this dish. You can also add ground coriander, nutmeg, and

As I became older, I was given many masks to wear. I could be a laborer laying railroad tracks across the continent, with long hair in a queue to be pulled by pranksters; a gardener trimming the shrubs while secretly planting a bomb; a saboteur before the day of infamy at Pearl Harbor, signaling the Imperial Fleet; a kamikaze pilot donning his headband somberly, screaming 'Banzai' on my way to my death; a peasant with a broad-brimmed straw hat in a rice paddy on the other side of the world, stooped over to toil in the water; an obedient servant in the parlor, a houseboy too dignified for my own good; a washerman in the basement laundry, removing stains using an ancient secret; a tyrant intent on imposing my despotism on the democratic world, opposed by the free and the brave; a party cadre alongside many others, all of us clad in coordinated Mao jackets; a sniper camouflaged in the trees of the jungle, training my gunsights on G.I. Joe; a child running with a body burning from napalm, captured in an unforgettable photo; an enemy shot in the head or slaughtered by the villageful; one of the grooms in a mass wedding of couples, having met my mate the day before through our cult leader; an orphan in the last airlift out of a collapsed capital, ready to be adopted into the good life; a black belt martial artist breaking cinderblocks with his head, in an advertisement for Ginsu brand knives with the slogan 'but wait--there's more' as the commercial segued to show another free gift; a chef serving up dog stew, a trick on the unsuspecting diner; a bad driver swerving into the next lane, exactly as could be expected; a horny exchange student here for a year, eager to date the blonde cheerleader; a tourist visiting, clicking away with his camera, posing my family in front of the monuments and statues; a ping pong champion, wearing white tube socks pulled up too high and batting the ball with a wicked spin; a violin prodigy impressing the audience at Carnegie Hall, before taking a polite bow; a teen computer scientist, ready to make millions on an initial public offering before the company stock crashes; a gangster in sunglasses and a tight suit, embroiled in a turf war with the Sicilian mob; an urban greengrocer selling lunch by the pound, rudely returning change over the counter to the black patrons; a businessman with a briefcase of cash bribing a congressman, a corrupting influence on the electoral process; a salaryman on my way to work, crammed into the commuter train and loyal to the company; a shady doctor, trained in a foreign tradition with anatomical diagrams of the human body mapping the flow of life energy through a multitude of colored points; a calculus graduate student with thick glasses and a bad haircut, serving as a teaching assistant with an incomprehensible accent, scribbling on the chalkboard; an automobile enthusiast who customizes an imported car with a supercharged engine and Japanese decals in the rear window, cruising the boulevard looking for a drag race; a illegal alien crowded into the cargo hold of a smuggler's ship, defying death only to crowd into a New York City tenement and work as a slave in a sweatshop. My mother and my girl cousins were Madame Butterfly from the mail order bride catalog, dying in their service to the masculinity of the West, and the dragon lady in a kimono, taking vengeance for her sisters. They became the television newscaster, look-alikes with their flawlessly permed hair. Through these indelible images, I grew up. But when I looked in the mirror, I could not believe my own reflection because it was not like what I saw around me. Over the years, the world opened up. It has become a dizzying kaleidoscope of cultural fragments, arranged and rearranged without plan or order.

But the 1880s are also embedded in our lives in many smaller ways. Over a decade ago, in Creating the Twentieth Century, I traced several daily American experiences through mundane artifacts and actions that stem from that miraculous decade. A woman wakes up today in an American city and makes a cup of Maxwell House coffee (launched in 1886). She considers eating her favorite Aunt Jemima pancakes (sold since 1889) but goes for packaged Quaker Oats (available since 1884). She touches up her blouse with an electric iron (patented in 1882), applies antiperspirant (available since 1888), but cannot pack her lunch because she has run out of brown paper bags (the process to make strong kraft paper was commercialized in the 1880s). She commutes on the light rail system (descended directly from the electric streetcars that began serving US cities in the 1880s), is nearly run over by a bicycle (the modern version of which—with equal-sized wheels and a chain drive—was another creation of the 1880s: see engines are older than bicycles!, this page), then goes through a revolving door (introduced in a Philadelphia building in 1888) into a multistory steel-skeleton skyscraper (the first one was finished in Chicago in 1885). She stops at a newsstand on the first floor, buys a copy of the Wall Street Journal (published since 1889) from a man who rings it up on his cash register (patented in 1883). Then she goes up to the 10th floor in an elevator

The hot case at a kombini features tonkatsu, fried chicken, menchikatsu (a breaded hamburger patty), Chinese pork buns, potato croquettes, and seafood items such as breaded squid legs or oysters. In a bit of international solidarity, you'll see corn dogs, often labeled "Amerikandoggu." One day for lunch I stopped at 7-Eleven and brought home a pouch of "Gold Label" beef curry, steamed rice, inarizushi (sushi rice in a pouch of sweetened fried tofu), cold noodle salad, and a banana. Putting together lunch for the whole family from an American 7-Eleven would be as appetizing as scavenging among seaside medical waste, but this fun to shop for and fun to eat. Instant ramen is as popular in Japan as it is in college dorms worldwide, and while the selection of flavors is wider than at an American grocery, it serves a predictable ecological niche as the food of last resort for those with no money or no time. (Frozen ramen, on the other hand, can be very good; if you have access to a Japanese supermarket, look for Myojo Chukazanmai brand.) That's how I saw it, at least, until stumbling on the ramen topping section in the 7-Eleven refrigerator case, where you can buy shrink-wrapped packets of popular fresh ramen toppings such as braised pork belly and fermented bamboo shoots. With a quick stop at a convenience store, you can turn instant ramen into a serious meal. The pork belly is rolled and tied, braised, chilled, and then sliced into thick circular slices like Italian pancetta. This is one of the best things you can do with pork, and I don't say that lightly.

The Negro today is not struggling for some abstract, vague rights, but for concrete and prompt improvement in his way of life. What will it profit him to be able to send his children to an integrated school if the family income is insufficient to buy them school clothes? What will he gain by being permitted to move to an integrated neighborhood if he cannot afford to do so because he is unemployed or has a low-paying job with no future? During the lunch counter sit-ins in Greensboro, North Carolina, a nightclub comic observed that, had the demonstrators been served, some of them could not have paid for the meal. Of what advantage is it to the Negro to establish that he can be served in integrated restaurants, or accommodated in integrated hotels, if he is bound to the kind of financial servitude which will not allow him to take a vacation or even to take his wife out to dine? Negroes must not only have the right to go into any establishment open to the public, but they must also be absorbed into our economic system in such a manner that they can afford to exercise that right. The struggle for rights is, at bottom, a struggle for opportunities. In asking for something special, the Negro is not seeking charity. He does not want to languish on welfare rolls any more than the next man. He does not want to be given a job he cannot handle. Neither, however, does he want to be told that there is no place where he can be trained to handle it. So with equal opportunity must come the practical, realistic aid which will equip him to seize it. Giving a pair of shoes to a man who has not learned to walk is a cruel jest.

A soup dumpling is a little marvel of engineering. Called xiao long bao in Chinese, shōronpō in Japanese, and "soupies" by Iris, soup dumplings consist of silky dough wrapped around a minced pork or crab filling. The filling is mixed with chilled gelatinous broth which turns back into soup when the dumplings are steamed. Eating a soup dumpling requires practice. Pop the whole thing in your mouth and fry your tongue; bite it in the wrong place and watch the soup dribble onto your lap. The reason I thought about chocolate baklava is because Mago-chan pan-fries its soup dumplings. A steamed soup dumpling is perfect just the way it is. Must we pan-fry everything? Based on the available evidence, the answer is yes. Pan-fried soup dumplings are bigger and heartier than the steamed variety and more plump with hot soup. No, that's too understated. I'm exploding with love and soup and I have to tell the world: pan-fried soupies are amazing. The dumplings are served in groups of four, just enough for lunch for one adult or a growing eight-year-old. They're topped with a sprinkle of sesame and scallion. You can mix up a dipping sauce from the dispensers of soy sauce, black vinegar, and chile oil at the table, but I found it unnecessary. Like a slice of pizza, a pan-fried soup dumpling is a complete experience wrapped in dough. Lift a dumpling with your spoon, poke it with a chopstick, press your lips to the puncture wound, and slurp out the soup. (This will come in handy if I'm ever bitten by a soup snake.) No matter how much you extract, there always seems to be a little more broth pooling within as you eat your way through the meaty filling and crispy underside. Then you get to start again, until, too soon, your dumplings are gone.

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

Different form, same function. Many companies that create blue oceans attract customers from other industries who use a product or service that performs the same function or bears the same core utility as the new one but takes a very different physical form. In the case of Ford’s Model T, Ford looked to the horse-drawn carriage. The horse-drawn carriage had the same core utility as the car: transportation for individuals and families. But it had a very different form: a live animal versus a machine. Ford effectively converted the majority of noncustomers of the auto industry, namely customers of horse-drawn carriages, into customers of its own blue ocean by pricing its Model T against horse-drawn carriages and not the cars of other automakers. In the case of the school lunch catering industry, raising this question led to an interesting insight. Suddenly those parents who make their children’s lunches came into the equation. For many children, parents had the same function: making their child’s lunch. But they had a very different form: mom or dad versus a lunch line in the cafeteria. Different form and function, same objective. Some companies lure customers from even further away. Cirque du Soleil, for example, has diverted customers from a wide range of evening activities. Its growth came in part through drawing people away from other activities that differed in both form and function. For example, bars and restaurants have few physical features in common with a circus. They also serve a distinct function by providing conversational and gastronomical pleasure, a very different experience from the visual entertainment that a circus offers. Yet despite these differences in form and function, people have the same objective in undertaking these three activities: to enjoy a night out.

California, land of my dreams and my longing. You've seen me in New York and you know what I'm like there but in L.A., man, I tell you, I'm even more of a high-achiever - all fizz and push, a fixer, a bustler, a real new-dealer. Last December for a whole week my thirty-minute short Dean Street was being shown daily at the Pantheon of Celestial Arts. In squeaky-clean restaurants, round smoggy poolsides, in jungly jacuzzis I made my deals. Business went well and it all looked possible. It was in the pleasure area, as usual, that I found I had a problem. In L.A., you can't do anything unless you drive. Now I can't do anything unless I drink. And the drink-drive combination, it really isn't possible out there. If you so much as loosen your seatbelt or drop your ash or pick your nose, then it's an Alcatraz autopsy with the questions asked later. Any indiscipline, you feel, any variation, and there's a bullhorn, a set of scope sights, and a coptered pig drawing a bead on your rug. So what can a poor boy do? You come out of the hotel, the Vraimont. Over boiling Watts the downtown skyline carries a smear of God's green snot. You walk left, you walk right, you are a bank rat on a busy river. This restaurant serves no drink, this one serves no meat, this one serves no heterosexuals. You can get your chimp shampooed, you can get your dick tattooed, twenty-four hour, but can you get lunch? And should you see a sign on the far side of the street flashing BEEF-BOOZE-NO STRINGS, then you can forget it. The only way to get across the road is to be born there. All the ped-xing signs say DON'T WALK, all of them, all the time. That is the message, the content of Los Angeles: don't walk. Stay inside. Don't walk. Drive. Don't walk. Run! I tried the cabs. No use. The cabbies are all Saturnians who aren't even sure whether this is a right planet or a left planet. The first thing you have to do, every trip, is teach them how to drive.

According to his closest disciple who served him while patriarch, Fr Raphael Ava Mina, Kyrillos' diet was meager and austere. When he broke his fast around midday—having started the day with psalmody at three in the morning—it would inevitably be with a piece of bread (qorban) and dukkah. With much pleading, he could occasionally be convinced to add a few small spoons of beans. Often Kyrillos would be delayed by meetings and then he would have his breakfast only after three in the afternoon. For lunch, he would usually have some dried bread with a small number of cooked vegetables—but, Fr Raphael recalls, he would never actually eat the vegetables, but only dip his bread in their sauce. Before he slept, he would usually be satisfied with some fruit or bread at most. "I never saw him touch a piece of chicken or meat, or even have a sip of milk." That was during the non-fasting days. In fasting times, especially that of Lent and the Theotokos fast, even though he had been awake since the earliest hours of the morning, he would eat only once later in the evening. At one point during the fifty days of Resurrection, Kyrillos gave his regular cook a few days of leave, upon which Fr Raphael, who in his own words "did not know how to cook," thought to take care of the kitchen. Each evening he would lay out roasted chicken, a few small pieces of meat, rice, bread and cheese; only to find the chicken and meat untouched, with the bread and cheese eaten. Given the poor refrigeration of the day, each evening would see a new meal largely wasted. "I need to tell you something...I don't think he likes chicken," the disciple recalls telling the cook when he returned. Confused, the cook rebuked Fr Raphael, saying, "He would never eat it like that....You need to cut chicken so fine and mix it with the rice so that he cannot see it!" A man of sixty, physically large and athletic, and yet they had to trick him, lest he eat only bread and cumin.

Write your routine, Ronan. Now. While I watch. I want to see it." 7:45 A.M.: The most important meal of the day. 8:00 A.M.: Feed animals. 9:30 A.M.: Repair barns or house. 12:00 P.M.: Lunch @ that weird gas station. 1:30 P.M.: Ronan Lynch's marvelous dream emporium. "What does this one mean, Ronan?" It meant practice makes perfect. It meant ten thousand hours to mastery, if at first you don't succeed, there is no try only do. Ronan had spent hours over the last year dreaming ever more complex and precise objects into being, culminating in an intricate security system that rendered the Barns largely impossible to find unless you knew exactly where you were going. After Cambridge, though, it felt like all the fun had run out of the game. "I don't ask what you do at work, Declan." 6:00 P.M.: Drive around. 7:15 P.M.: Nuke some dinner, yo. 7:30 P.M.: Movie time. 11:00 P.M.: Text Parrish. Adam's most recent text had said simply: $4200. It was the amount Ronan had to send to cover the dorm room repairs. *11:30 P.M.: Go to bed. *Saturday/Sunday: Church/DC *Monday: Laundry & Grocery *Tuesday: Text or call Gansey These last items were in Declan's handwriting, his addendums subtly suggesting all the components of a fulfilling grown-up life Ronan had missed when crafting it. They only served to depress Ronan more. Look how you can predict the next forty-eight hours, seventy-two hours, ninety-six hours, look how you can predict the rest of your life. The entire word routine depressed Ronan. The sameness. Fuck everything. Gansey texted: Declan told me to tell you to get out of bed. Ronan texted back: why He watched the morning light move over the varied black-gray shapes in his bedroom. Shelves of model cars; an open Uilleann pipes case; an old scuffed desk with a stuffed whale on it; a metal tree with wondrously intricate branches; heaps of laundry curled around beet-read wood shavings. Gansey texted back: don't make me get on a plane I'm currently chained to one of the largest black walnut trees in Oregon

A fierce battle was taking place at Tobruk, and nothing thrilled him more than spirited warfare and the prospect of military glory. He stayed up until three-thirty, in high spirits, “laughing, chaffing and alternating business with conversation,” wrote Colville. One by one his official guests, including Anthony Eden, gave up and went to bed. Churchill, however, continued to hold forth, his audience reduced to only Colville and Mary’s potential suitor, Eric Duncannon. Mary by this point had retired to the Prison Room, aware that the next day held the potential to change her life forever. — IN BERLIN, MEANWHILE, HITLER and Propaganda Minister Joseph Goebbels joked about a newly published English biography of Churchill that revealed many of his idiosyncrasies, including his penchant for wearing pink silk underwear, working in the bathtub, and drinking throughout the day. “He dictates messages in the bath or in his underpants; a startling image which the Führer finds hugely amusing,” Goebbels wrote in his diary on Saturday. “He sees the English Empire as slowly disintegrating. Not much will be salvageable.” — ON SUNDAY MORNING, a low-grade anxiety colored the Cromwellian reaches of Chequers. Today, it seemed, would be the day Eric Duncannon proposed to Mary, and no one other than Mary was happy about it. Even she, however, was not wholly at ease with the idea. She was eighteen years old and had never had a romantic relationship, let alone been seriously courted. The prospect of betrothal left her feeling emotionally roiled, though it did add a certain piquancy to the day. New guests arrived: Sarah Churchill, the Prof, and Churchill’s twenty-year-old niece, Clarissa Spencer-Churchill—“looking quite beautiful,” Colville noted. She was accompanied by Captain Alan Hillgarth, a raffishly handsome novelist and self-styled adventurer now serving as naval attaché in Madrid, where he ran intelligence operations; some of these were engineered with the help of a lieutenant on his staff, Ian Fleming, who later credited Captain Hillgarth as being one of the inspirations for James Bond. “It was obvious,” Colville wrote, “that Eric was expected to make advances to Mary and that the prospect was viewed with nervous pleasure by Mary, with approbation by Moyra, with dislike by Mrs. C. and with amusement by Clarissa.” Churchill expressed little interest. After lunch, Mary and the others walked into the rose garden, while Colville showed Churchill telegrams about the situation in Iraq. The day was sunny and warm, a nice change from the recent stretch of cold. Soon, to Colville’s mystification, Eric and Clarissa set off on a long walk over the grounds by themselves, leaving Mary behind. “His motives,” Colville wrote, “were either Clarissa’s attraction, which she did not attempt to keep in the background, or else the belief that it was good policy to arouse Mary’s jealousy.” After the walk, and after Clarissa and Captain Hillgarth had left, Eric took a nap, with the apparent intention (as Colville

Cultivate Spiritual Allies One of the most significant things you learn from the life of Paul is that the self-made man is incomplete. Paul believed that mature manhood was forged in the body of Christ In his letters, Paul talks often about the people he was serving and being served by in the body of Christ. As you live in the body of Christ, you should be intentional about cultivating at least three key relationships based on Paul’s example: 1. Paul: You need a mentor, a coach, or shepherd who is further along in their walk with Christ. You need the accountability and counsel of more mature men. Unfortunately, this is often easier said than done. Typically there’s more demand than supply for mentors. Some churches try to meet this need with complicated mentoring matchmaker type programs. Typically, you can find a mentor more naturally than that. Think of who is already in your life. Is there an elder, a pastor, a professor, a businessman, or other person that you already respect? Seek that man out; let him know that you respect the way he lives his life and ask if you can take him out for coffee or lunch to ask him some questions — and then see where it goes from there. Don’t be surprised if that one person isn’t able to mentor you in everything. While he may be a great spiritual mentor, you may need other mentors in the areas of marriage, fathering, money, and so on. 2. Timothy: You need to be a Paul to another man (or men). God calls us to make disciples (Matthew 28:19). The books of 1st and 2nd Timothy demonstrate some of the investment that Paul made in Timothy as a younger brother (and rising leader) in the faith. It’s your job to reproduce in others the things you learn from the Paul(s) in your life. This kind of relationship should also be organic. You don’t need to approach strangers to offer your mentoring services. As you lead and serve in your spheres of influence, you’ll attract other men who want your input. Don’t be surprised if they don’t quite know what to ask of you. One practical way to engage with someone who asks for your input is to suggest that they come up with three questions that you can answer over coffee or lunch and then see where it goes from there. 3. Barnabas: You need a go-to friend who is a peer. One of Paul’s most faithful ministry companions was named Barnabas. Acts 4:36 tells us that Barnabas’s name means “son of encouragement.” Have you found an encouraging companion in your walk with Christ? Don’t take that friendship for granted. Enjoy the blessing of friendship, of someone to walk through life with. Make it a priority to build each other up in the faith. Be a source of sharpening iron (Proverbs 27:17) and friendly wounds (Proverbs 27:6) for each other. But also look for ways to work together to be disruptive — in the good sense of that word. Challenge each other in breaking the patterns of the world around you in order to interrupt it with the Gospel. Consider all the risky situations Paul and Barnabas got themselves into and ask each other, “what are we doing that’s risky for the Gospel?

Nevertheless, it would be prudent to remain concerned. For, like death, IT would come: Armageddon. There would be-without exaggeration-a series of catastrophes. As a consequence of the evil in man...-no mere virus, however virulent, was even a burnt match for our madness, our unconcern, our cruelty-...there would arise a race of champions, predators of humans: namely earthquakes, eruptions, tidal waves, tornados, typhoons, hurricanes, droughts-the magnificent seven. Floods, winds, fires, slides. The classical elements, only angry. Oceans would warm, the sky boil and burn, the ice cap melt, the seas rise. Rogue nations, like kids killing kids at their grammar school, would fire atomic-hydrogen-neutron bombs at one another. Smallpox would revive, or out of the African jungle would slide a virus no one understood. Though reptilian only in spirit, the disease would make us shed our skins like snakes and, naked to the nerves, we'd expire in a froth of red spit. Markets worldwide would crash as reckless cars on a speedway do, striking the wall and rebounding into one another, hurling pieces of themselves at the spectators in the stands. With money worthless-that last faith lost-the multitude would riot, race against race at first, God against God, the gots against the gimmes. Insects hardened by generations of chemicals would consume our food, weeds smother our fields, fire ants, killer bees sting us while we're fleeing into refuge water, where, thrashing we would drown, our pride a sodden wafer. Pestilence. War. Famine. A cataclysm of one kind or another-coming-making millions of migrants. Wearing out the roads. Foraging in the fields. Looting the villages. Raping boys and women. There'd be no tent cities, no Red Cross lunches, hay drops. Deserts would appear as suddenly as patches of crusty skin. Only the sun would feel their itch. Floods would sweep suddenly over all those newly arid lands as if invited by the beach. Forest fires would burn, like those in coal mines, for years, uttering smoke, making soot for speech, blackening every tree leaf ahead of their actual charring. Volcanoes would erupt in series, and mountains melt as though made of rock candy till the cities beneath them were caught inside the lava flow where they would appear to later eyes, if there were any eyes after, like peanuts in brittle. May earthquakes jelly the earth, Professor Skizzen hotly whispered. Let glaciers advance like motorboats, he bellowed, threatening a book with his fist. These convulsions would be a sign the parasites had killed their host, evils having eaten all they could; we'd hear a groan that was the going of the Holy Ghost; we'd see the last of life pissed away like beer from a carouse; we'd feel a shudder move deeply through this universe of dirt, rock, water, ice, and air, because after its long illness the earth would have finally died, its engine out of oil, its sky of light, winds unable to catch a breath, oceans only acid; we'd be witnessing a world that's come to pieces bleeding searing steam from its many wounds; we'd hear it rattling its atoms around like dice in a cup before spilling randomly out through a split in the stratosphere, night and silence its place-well-not of rest-of disappearance. My wish be willed, he thought. Then this will be done, he whispered so no God could hear him. That justice may be served, he said to the four winds that raged in the corners of his attic.

Serves 2 Prep Time: 10 minutes 1 avocado, pitted and peeled 2 cans (5 ounces each) tuna, drained 3 green onions, thinly sliced Juice of 1½ limes ½ jalapeño, minced 1 tablespoon minced fresh cilantro ½ teaspoon chili powder ½ teaspoon salt ⅛ teaspoon black pepper 1 head endive, separated into leaves This dish makes for the perfect lunch—just pack up your tuna in a glass container and wrap your leaves in a slightly damp paper towel inside a resealable bag to keep them crisp. Or, stuff the tuna salad inside a romaine lettuce leaf, hollowed-out bell pepper, tomato, or cucumber cups. This dish would also work with canned chicken or salmon and would taste amazing with a drizzle of cool Ranch Dressing or Avocado Mayo. In a medium sized bowl, mash the avocado with a fork, leaving it slightly chunky. Add the tuna to the bowl, flaking it apart with a fork, and mix to combine with the avocado. Add the onions, juice of 1 lime, jalapeño, cilantro, chili powder, salt, and pepper and mix well.

Johansson.’ She turned around to see Roper standing there, tapping the ash off his cigarette.  ‘Yeah?’ she said, covering the tightness in her throat with a strategic cough. ‘You good?’ he asked, his eyes a little narrowed as he studied her. She nodded and checked her watch. ‘Yeah.’ It was nearly one and the line was growing impatient. ‘Good, then let’s head inside. I don’t want her to see us out here and bolt.’ ‘Okay.’ ‘You sure you’re good?’ She exhaled, cracked her neck, and stuffed her phone back into her jeans pocket. ‘Yeah, I’m good. Let’s do this.’  Chapter 8 Inside the shelter, the people came in quietly, as though if they rushed and demanded they’d be turned away.  Each accepted a bowl politely, not asking for more or for anything else. They all thanked Mary and then took seats, or stood and finished their lunch.  Most of them headed outside afterwards and then lined up again for seconds.  Mary served diligently, asking each how they were, whether they were okay, as well as an impossible number of personal things that Jamie couldn’t believe she could remember.  But the whole time, while her and Roper leaned against the stage watching the door for Grace, she never showed.  Mary had said she was about five-four, slight, with mousy brown hair which was now cut

Mary was standing behind it, emptying minestrone out of tins into the vat.  An entire slab was resting on the stage behind her with half of the cans missing. They looked to be wholesale and cheap. But the folks outside wouldn’t complain. A stack of plastic bowls and spoons had been set on the table next to the heater. Once it was full and hot, she’d call them in. Jamie was surprised that they hadn’t flooded in already. The door was open, after all.  That said something to her about Mary, and about the respect these people had for her. ‘Detectives,’ Mary said, a little surprised. ‘Did I call you?’ She seemed to be asking herself as much as Jamie and Roper.  ‘No,’ Roper said. ‘But we wanted to be here when Grace arrived.’ Mary took it in, stirring the soup with a ladle. ‘Oh, well she’s not here yet — as far as I know. I won’t be serving lunch for another half an hour or so.’ ‘That’s fine, we’ll wait,’ Roper said, smiling. He thought he was charming at times. But he never was. Silence hung in the air while Mary popped and emptied in another tin with a dull slap.  Jamie looked at the slab and saw that the soup was best before August last year. It was out of date — probably salvaged from a food bank. Jamie thought about the phrase, beggars can't be choosers, and then immediately felt bad about it. ‘There was a guy outside this morning,’ Roper said, pushing his hands into his pockets. ‘Smartly dressed, short black hair, glasses.’ ‘Oh, um,’ Mary said, not sure where he was going with it. ‘He bumped into Jamie, said some pretty nasty things — about the good people who rely on this shelter. Didn’t seem too excited about them being there.’ Mary’s face lit up and then drooped as she realised who he meant. ‘Ah, yes — I don’t know

Regaining her composure, Maisie stood away from the wall, keeping one hand outstretched, touching the bricks. As confidence in her stability returned, she walked slowly into Charlotte Street. Maisie brushed off the interlude, telling herself that it served her right for skipping breakfast. Frankie Dobbs would have had something to say about that! “Breakfast, my girl, is the most important meal of the day. You know what they say, Maisie: ‘Breakfast like a king, lunch like a lord, and dinner like a pauper.’ Key to bein’ as fit as a fiddle, is that.

Reuben Sandwich YIELD: 4 SERVINGS WHILE LIVING in New York City, I became a sucker for sandwiches, which for me represent the American spirit and lifestyle: easy, unstructured, and casual. They are convenient, fast, and mess-free and may well be the most versatile of all foods. Sandwiches can be healthful or decadent, light or heavy, with ingredients to please vegetarians and carnivores. Made with pita, regular bread, tortilla wraps, or baguettes, they can reflect different ethnic traditions. I believe it was James Beard who said not many people understand a good sandwich. I like to think that I still do. I first tasted this sandwich in a restaurant near 42nd Street a few weeks after I arrived in New York. With a cold beer and a bit of salad, it makes a perfect meal for either lunch or dinner. You can use commercial Russian or Thousand Island dressing on the sandwich or create your own Russian dressing. I sometimes make the Reuben with pastrami, although corned beef is the traditional choice, and I use rye as well as pumpernickel bread. Be sure to use good Swiss cheese (Emmenthaler or Gruyère). I prefer the sauerkraut available in plastic bags to the canned varieties. RUSSIAN DRESSING ½ cup mayonnaise 3 tablespoons ketchup 1 tablespoon fresh or bottled horseradish 1 teaspoon Worcestershire sauce Good dash Tabasco hot pepper sauce SANDWICHES 8 large slices pumpernickel bread (each about 6 by 4 inches in diameter, ½ inch thick, and weighing about 1 ounce) 6 ounces Swiss cheese (preferably Emmenthaler or Gruyère), cut into enough slices to completely cover the bread (about 1½ ounces per sandwich) 1⅓ cups drained sauerkraut 8 ounces thinly sliced corned beef (not too lean) 2 tablespoons unsalted butter 2 tablespoons corn or peanut oil FOR THE DRESSING: Mix all the dressing ingredients together in a small bowl. FOR EACH SANDWICH: Spread 2 pieces of the bread with 1 tablespoon each of the Russian dressing, and arrange enough cheese slices on both pieces of bread to cover them. Measure out about ⅓ cup of the sauerkraut and spread half of it on top of one of the cheese-covered slices. Cover with 2 ounces of the corned beef, then spread the remaining half (⅙ cup) of sauerkraut on top. To finish, top with the other cheese-covered slice of bread. Repeat with the remaining ingredients to make 3 additional sandwiches. At serving time, melt the butter with the oil in a nonstick skillet, and sauté the sandwiches, covered, over medium to low heat for about 8 minutes, 4 minutes per side, until the cheese on the sandwiches has melted and the corned beef is hot. Serve immediately.

Smoked Trout Gloria YIELD: 4 SERVINGS GLORIA BECAME PASSIONATE about trout fishing when we lived in Hunter. She would go to the river at an ungodly early morning hour, usually with Pierre Larré, and arrive back home, wet and exhilarated, with a bunch of fresh trout at about 9:00 A.M., when I was getting up. She liked them best smoked and served with creamy scrambled eggs on buttered toast, a dish that is a welcome treat for breakfast, brunch, lunch, or even dinner. You can, of course, buy smoked trout, but we smoke our own. I first soak the trout for 2 hours in a brine made of 1 cup of kosher salt, 2 cups of water, and 2 tablespoons of sugar; then I wash and pat it dry. I spread a handful of hickory chips or sawdust in an old roasting pan and add some crumpled pieces of aluminum foil to the pan to support a wire rack, on which I arrange the trout. I cover the pan tightly with a large piece of foil and place it on a small electric burner over medium heat for 10 to 15 minutes, until the trout is golden. After it rests for an hour or so, I remove the skin and head, and the moist, fragrant flesh slides off the central bone. Smoked trout is best served lukewarm or at room temperature. 8 large eggs ½ teaspoon salt ½ teaspoon freshly ground black pepper 4 large slices country bread 4 tablespoons (½ stick) unsalted butter for cooking the eggs, plus extra for spreading on the toast 2 to 3 tablespoons cream or milk 4 smoked trout, 6 to 10 ounces each, with skin and head removed and the flesh separated from the bones Beat the eggs in a bowl, and add the salt and pepper. Toast the bread, and coat it with butter. Heat the 4 tablespoons of butter in a sturdy saucepan. When it is hot, add the eggs, and mix them gently and continuously with a whisk to create a creamy mixture with small curds. Keep cooking for about 2 minutes, until the eggs are thick and creamy but still slightly runny. Do not overcook. Remove the pan from the heat, and add a few tablespoons of the cream or milk to stop the cooking and keep the mixture from becoming too tight. Place a slice of toast on each of four plates, spoon the eggs on top, and surround with pieces of smoked trout. Serve immediately.

Les Oeufs Jeannette (EGGS JEANNETTE) YIELD: 4 SERVINGS WHEN WE WERE KIDS, eggs were a staple on our table. Meat or poultry showed up there once a week at the most, and more often than not, our “meat” dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salt pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with béchamel sauce and cheese, and we loved them in omelets with herbs and potatoes that Maman would serve hot or cold with a garlicky salad. Our favorite egg recipe, however, was my mother’s creation of stuffed eggs, which I baptized “eggs Jeannette.” To this day, I have never seen a recipe similar to hers, and we still enjoy it often at our house. Serve with crusty bread as a first course or as a main course for lunch. 6 jumbo eggs (preferably organic) 1 teaspoon chopped garlic 2 tablespoons chopped fresh parsley 2 to 3 tablespoons whole milk ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons vegetable oil (preferably peanut oil) DRESSING 2 to 3 tablespoons leftover egg stuffing (from above) 4 tablespoons extra-virgin olive oil 1 tablespoon Dijon-style mustard 2 to 3 tablespoons water Dash of salt and freshly ground black pepper FOR THE HARD-COOKED EGGS: Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water, and shake the eggs in the saucepan to crack the shells. (This will help in their removal later on.) Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes. Shell the eggs under cold running water, and split them lengthwise. Remove the yolks carefully, put them in a bowl, and add the garlic, parsley, milk, salt, and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 tablespoons of the filling to use in the dressing. Heat the vegetable oil in a nonstick skillet, and place the eggs, stuffed side down, in the skillet. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove and arrange, stuffed side up, on a platter. FOR THE DRESSING: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined. Coat the warm eggs with the dressing, and serve lukewarm.

At regular intervals they checked in with their parents, fawning. I heard the kid with the neck bandanna compliment his mother on a nasty purple-and-orange sarong. The parents were their insurance policy, James said. Diplomatic relations had to be maintained. “But I mean, even if you acted like jerks, they wouldn’t, like, abandon you,” said Jen, on night two. The yacht parents had appeared in the late morning, sat drinking in a state of soft paralysis—not unlike our own parents’—until the sun went down, then left again to have a nightcap on the deck. A three-person galley staff had served them lunch and dinner on the beach, plus mixed drinks from a portable bar.

The law gave me an entirely new vocabulary, a language that non-lawyers derisively referred to as "legalese." Unlike the basic building blocks- the day-to-day words- that got me from the subway to the office and back, the words of my legal vocabulary, more often than not, triggered flavors that I had experienced after leaving Boiling Springs, flavors that I had chosen for myself, derived from foods that were never contained within the boxes and the cans of DeAnne's kitchen. Subpoenakiwifruit. InjunctionCamembert. Infringementlobster. Jurisdictionfreshgreenbeans. Appellantsourdoughbread. ArbitrationGuinness. Unconstitutionalasparagus. ExculpatoryNutella. I could go on and on, and I did. Every day I was paid an astonishing amount of money to shuffle these words around on paper and, better yet, to say them aloud. At my yearly reviews, the partners I worked for commented that they had never seen a young lawyer so visibly invigorated by her work. One of the many reasons I was on track to make partner, I thought. There were, of course, the rare and disconnecting exceptions. Some legal words reached back to the Dark Ages of my childhood and to the stunted diet that informed my earlier words. "Mitigating," for example, brought with it the unmistakable taste of elementary school cafeteria pizzas: rectangles of frozen dough topped with a ketchup-like sauce, the hard crumbled meat of some unidentifiable animal, and grated "cheese" that didn't melt when heated but instead retained the pattern of a badly crocheted coverlet. I had actually looked forward to the days when these rectangles were on the lunch menu, slapped onto my tray by the lunch ladies in hairnets and comfortable shoes. Those pizzas (even the word itself was pure exuberance with the two z's and the sound of satisfaction at the end... ah!) were evocative of some greater, more interesting locale, though how and where none of us at Boiling Springs Elementary circa 1975 were quite sure. We all knew what hamburgers and hot dogs were supposed to look and taste like, and we knew that the school cafeteria served us a second-rate version of these foods. Few of us students knew what a pizza was supposed to be. Kelly claimed that it was usually very big and round in shape, but both of these characteristics seemed highly improbable to me. By the time we were in middle school, a Pizza Inn had opened up along the feeder road to I-85. The Pizza Inn may or may not have been the first national chain of pizzerias to offer a weekly all-you-can-eat buffet. To the folks of the greater Boiling Springs-Shelby area, this was an idea that would expand their waistlines, if not their horizons. A Sizzler would later open next to the Pizza Inn (feeder road took on a new connotation), and it would offer the Holy Grail of all-you-can-eat buffets: steaks, baked potatoes, and, for the ladies, a salad bar complete with exotic fixings such as canned chickpeas and a tangle of slightly bruised alfalfa sprouts. Along with "mitigating," these were some of the other legal words that also transported me back in time: Egressredvelvetcake. PerpetuityFrenchsaladdressing. Compensatoryboiledpeanuts. ProbateReese'speanutbuttercup. FiduciaryCheerwine. AmortizationOreocookie.

Life happens so fast. I woke up a young man, at lunch I was middle aged, and by dinner I could imagine my own death. I long ago finished my wine, ale, and hors d'oeuvres, the main course was mostly a grand feast. Coffee has been served, and I hope for one last, sweet taste of dessert.

The normal daily routine varies somewhat according to the monastery, but, taking Kyoto's Sokoku-ji as an example, the monks schedule generally follows this pattern. The monks rise at 3 A.M., quickly rinse out their mouths with one scoopful of water, wash their faces and immediately begin the morning sutra recitation. Following this they have an opportunity to have a private interview with the roshi; those monks not doing so practice zazen. Breakfast is next, followed by zazen and daily cleaning. On days set aside for them, lectures begin from 7 A.M. in the summer and 8 A.M. in the winter. On days for mendicancy, the monks leave the monastery immediately after the daily cleaning. The midday meal is served at 10 A.M. on lecture days and at 11 A.M. when the monks have been out practicing mendicancy. Following lunch the monks may do zazen individually until 1 P.M., when the manual labor period begins. This manual labor, continuing until 3 P.M. in winter and 4 P.M. in summer, is followed by the evening sutra recitation. The evening meal is eaten at 3:30 P.M. in winter and 4 P.M. in summer. As dusk falls, evening zazen begins, and the monks once more have the opportunity to visit the roshi in his room. The day formally ends at 8 P.M. in winter and 9 P.M. in summer, although not until 10 P.M. during sesshin. Truly, a monastic day is a full and earnest one.

Frittatas are one of those dishes that are perfect for any meal—we make them for breakfast, lunch, and dinner, or serve them thinly sliced as an appetizer when entertaining. They taste just as good at room temperature as they do hot out of the oven. They are so easy to prepare—you need just one skillet, and the filling options are endless. Most important tip: For the filling, stick to ingredients that are already cooked—too much moisture will make the frittata soggy.

Eventually, the boy reaches the threshold of his grandmother's patience, and when the carrot doesn't work, she reaches for the stick to impose her will upon him. Like many grandparents and their parents before them, she crosses the line of respect for his choice and adds punishment—in this case, guilt and shaming, which is the second tool of domestication. “Do you know how many children don't have anything to eat around the world? They are starving! And here you are, wasting your food. It's a sin to waste food!” Now the young boy is concerned. He doesn't want to look like a selfish child, and he really doesn't want to be seen as a sinner in his grandmother's eyes. With a sense of defeat, he relents and subjugates his will. “OK, Grandma, I will finish my soup.” He begins to eat again, and he doesn't stop until the bowl is empty. Then, with the tenderness that makes her grandson feel safe and loved, Grandma says, “That's my good boy.” The boy learns that by complying with the rules of the dream, he can earn a reward; in this case, he is a good boy in the eyes of his grandmother and receives her love and encouragement. The punishment would have been to be seen as a selfish child, a sinner in her eyes, and a bad boy. This is a simple example of domestication in action. No one doubts that the grandmother has the best of intentions; she loves her grandson and wants him to eat his lunch, but the method she is using to achieve that goal has negative unintended consequences. Anytime guilt and shame are deployed as tools to provoke action, this counters any good that has been achieved. Eventually, these negative elements will resurface in one way or another. In this case, let's imagine that when this boy grows up, the domestication that occurred around this issue is so strong that it still has an imposing power over him well into adulthood. For instance, many years later he goes into a restaurant where they serve a big plate of food, and halfway through his meal his body signals to him the truth of that moment: I am full. Consciously, or subconsciously, he hears a voice: It's a sin to waste food. Consciously, or subconsciously, he answers Yes, Grandma, and continues to eat. Finishing his plate like a good boy, he responds to his domestication rather than his needs of the moment. In that instant, he completely goes against himself by continuing to eat after his body has already let him know that he is full. The idea is so strong that it overrules his body's natural preference to stop. Overeating may damage his body, which is one of the negative consequences in this case of using guilt and shame as a tool. The other consequence is that he is experiencing internal suffering by reliving a past moment of guilt and shame, and it is controlling his actions in the present.

Two wolves and a sheep voting on what to have for lunch may be an example of democracy, but it hardly serves as an enduring model of liberty.

Every day at noon, Saban eats the same exact lunch—a salad with lettuce, cherry tomatoes, and turkey slices served in a Styrofoam container. Automating his lunch decision allows Saban to focus on more important tasks at hand. That minor decision is eliminated.1 Saban says that if you can “Eliminate the clutter and all the things that are going on outside and focus on the things that you can control with how you sort of go about and take care of your business. That's something that's ongoing, and it can never change.

LEVEL TWO VIOLATION SERIOUSNESS SENTENCE PRINCIPAL’S COMMENTS DITCHING ELVIN HISTORY According to a report from the gnomes, Keefe was found hiding near the Leapmaster during the morning session. 1 out of 10 Warning issued. I let Keefe off with a warning because he’s never caused problems before. (He also did extraordinarily well on his midterms.) He’s a year younger than his peers, so occasional moments of immaturity are natural—but I gave him a lecture on setting a positive example and he looked inspired when he returned to his session. —Dame Alina VIOLATION SERIOUSNESS SENTENCE PRINCIPAL’S COMMENTS DITCHING THE UNIVERSE According to a report from the gnomes, Keefe was found napping near the main amphitheater during afternoon session. 2 out of 10 Note sent home. Clearly the warning I gave Keefe yesterday wasn’t enough, so I sent a note to Candleshade to apprise his parents of the situation. Lord Cassius assured me he’d correct the problem. —Dame Alina VIOLATION SERIOUSNESS SENTENCE PRINCIPAL’S COMMENTS DISRUPTING STUDY HALL According to a report from Sir Bubu, Fitz Vacker began emitting gaseous noises and had to race to the bathroom. Keefe then took credit for slipping Gurgle Gut into Fitz’s lunch. Fitz didn’t seem upset. He claimed it was a prank (instead of a case of bullying). But the other prodigies were thoroughly distracted. 4 out of 10 One detention assigned. Perhaps allowing Keefe to skip Level One was a mistake—though his Mentors claim he continues to excel in their sessions. Still, that doesn’t excuse disrespectful behavior! I reminded Keefe that he could end up expelled if he continues down this path—and asked Elwin to make tomorrow’s detention particularly unpleasant to serve as a wake-up call. Elwin said he’ll have the prodigies refill vials of pooka pus, which should make Keefe regret his recent life choices. —Dame Alina VIOLATION SERIOUSNESS SENTENCE PRINCIPAL’S

But I had all this education and energy and desire and there was more life to live than that. And now it’s so much of my identity. And yeah, sometimes I feel guilty that I wasn’t the mom serving hot lunch at private school. But who’s to say that would have made me a better mom? I probably would have just been restless and unhappy. And resentful.

Inside an H Mart complex, there will be some kind of food court, an appliance shop, and a pharmacy. Usually, there's a beauty counter where you can buy Korean makeup and skin-care products with snail mucin or caviar oil, or a face mask that vaguely boasts "placenta." (Whose placenta? Who knows?) There will usually be a pseudo-French bakery with weak coffee, bubble tea, and an array of glowing pastries that always look much better than they taste. My local H Mart these days is in Elkins Park, a town northeast of Philadelphia. My routine is to drive in for lunch on the weekends, stock up on groceries for the week, and cook something for dinner with whatever fresh bounty inspires me. The H Mart in Elkins Park has two stories; the grocery is on the first floor and the food court is above it. Upstairs, there is an array of stalls serving different kinds of food. One is dedicated to sushi, one is strictly Chinese. Another is for traditional Korean jjigaes, bubbling soups served in traditional earthenware pots called ttukbaegis, which act as mini cauldrons to ensure that your soup is still bubbling a good ten minutes past arrival. There's a stall for Korean street food that serves up Korean ramen (basically just Shin Cup noodles with an egg cracked in); giant steamed dumplings full of pork and glass noodles housed in a thick, cakelike dough; and tteokbokki, chewy, bite-sized cylindrical rice cakes boiled in a stock with fish cakes, red pepper, and gochujang, a sweet-and-spicy paste that's one of the three mother sauces used in pretty much all Korean dishes. Last, there's my personal favorite: Korean-Chinese fusion, which serves tangsuyuk---a glossy, sweet-and-sour orange pork---seafood noodle soup, fried rice, and black bean noodles.

Checketts picked up on just how deeply Riley believed in being on the same page within months of working with him. During the team’s first training camp in Charleston, in 1991, Checketts and Riley were having lunch when Checketts’s cell phone rang, interrupting the talk. It was his wife, Deborah, who was about to buy a Chevy Suburban sport-utility vehicle, and wanted her husband’s input on color. Deborah had all but decided on the color green, and asked her husband if he was okay with that option. He was, and told her that would be a perfectly fine choice. But then Riley, who was sitting next to Checketts and had listened in enough to know the couple was choosing a color for a new vehicle, butted in. “What are you talking about? She can’t buy a green car, Dave. Green is the Celtics,” Riley said, referring to the team that had served as the archrival of his Showtime Lakers during the 1980s. Checketts laughed, before realizing Riley’s facial expression hadn’t changed. “I’m dead serious,” Riley said. So Checketts, still on the phone with his wife, told her she couldn’t get a green Suburban. When Deborah asked what other colors were available, the car salesman suggested red. So she asked Checketts how he felt about red. Again, Checketts was fine with that option. Again, Riley wasn’t. “What? Red is the Bulls,” said Riley, almost annoyed Checketts would even ask his take on the color. Checketts relented. “Don’t come home with anything but a blue one,” he told his wife, before hanging up. This was how Riley was wired. You were either all the way in on supporting his vision—down to the color of your car—or you weren’t.

They each contribute at least one dish to their new menu. It's not an extensive list, just a handful of favorites that are not only delicious and filling, but affordable as well. Peter makes the most mouthwatering shucos on heavenly soft long bread buns, buttered and toasted to perfection before being topped with halved hotdogs, guacamole, cabbage, mayonnaise, tomato sauce, chili sauce, and mustard. It's both crispy and soft at the same time, a perfect combination of textures in one's mouth. It's honestly the perfect dish for anyone looking for a quick but hearty meal for lunch. Freddie brings fish and chips to the table. Simple, delectable, but hardly anything to scoff at. He makes sure to use a beer batter to bring out the subtle flavors of the fresh halibut he uses. It's then fried to golden perfection. The fries are lovingly cut and seasoned by hand, optional Cajun spice in a small serving bowl to the side. He never skimps on the portion sizes, either. The fish is massive, and he makes sure to pile fries so high, a few always fall off the expo line. Rina contemplated making a classic pho from scratch, but eventually decided on her and her sister's personal favorite gỏi cuõn--- savory braised pork, massive prawns, soft vermicelli, cucumbers, lettuce, and diced carrots all wrapped up in a pretty rice paper blanket. The way she plates everything makes the dish look like a masterpiece that's too good to eat. Most people do, however, eat it eventually, because it'd be a right shame to waste such an amazing meal. Eden makes her mother's macaroni and cheese. The cheap, boxed shit from grocery stores doesn't even begin to compare. She comes in early to make the macaroni from scratch, rolling and kneading pasta dough with deft hands. The cheese sauce she uses is also made from scratch, generous helpings of butter and cream and sharp cheddar--- a sprinkle of salt and pepper and oregano, too--- melting into one cohesive concoction she then pours over her recently boiled pasta. She makes every bowl to order, placing everything in cute little ramekins they found on sale, popping it into the oven beneath the broiler so that the butter-coated bread crumb topping can turn a beautiful golden brown. With a bit of chopped bacon and fresh green onions sprinkled on top, it's arguably one of the most demanded dishes at The Lunchbox.

Throughout the Day Trace Mineral Drops ~1/2 tsp (mix w/ gallon of water to sip on throughout the day) - Phases 1-3 With Breakfast Magnesium Malate ~200mg - Phases 1-3 Cod Liver Oil ~900mcg / 3,000 IU - Phases 1-3 Bee Pollen ~½ - 1 tsp - beginning with Phase 2 Beef Liver ~1,500mg - beginning with Phase 1 Boron ~1 - 3mg - Phase 3 Iodine ~ 1 serving - Phase 3 Mid-Morning (away from food) Adrenal Cocktail 1 serving (mix in OJ or water) - Phases 1-3 Whole Food Vitamin C-complex ~400mg - Phases 1-3 With Lunch Magnesium Malate ~200mg - Phases 1-3 Whole Food Vitamin E Complex ~ 1 serving - Phases 1-3 Beef Liver ~1,500mg - beginning with Phase 1 Mid-Afternoon (away from food) Adrenal Cocktail 1 serving (mix in OJ or water) - Phases 1-3 Whole Food Vitamin C-complex ~400mg - Phases 1-3 With Dinner Taurine ~500mg, - Phase 3 Evening Magnesium Glycinate ~200mg - Phases 1-3 Topical Magnesium 1 application - Phases 1-3 Right before bed, or first thing in the morning (away from food) Rice Bran ~1 - 2 tsp - beginning with Phase 2 Diatomaceous Earth ~½ - 1 tsp - Phase 3.

In Georgian times lunch hardly existed, although for those who breakfasted early, a small snack might be eaten. In towns many shops sold pies and pastries, while street sellers offered shellfish and other ready-to-eat items. Dinner was the main meal, eaten at any time in the afternoon between two and five o’clock. The timing of dinner was related to the hours of daylight, since the cooks needed to work in daylight, especially for formal dinners with guests where preparations could take hours. Dinnertime for the elite became later and later, and in contrast to the meagre breakfast, a formal dinner could be a dazzling array of food. The first course, served on the table all at once, had numerous dishes, and was followed by a second course with a smaller selection of meats and fish, along with savoury and sweet items. Finally, a selection of nuts, sweetmeats and occasionally fruit constituted the dessert course, at which point the servants withdrew.

We just passed the Piggly Wiggly and coming toward the place that serves chicken and pimento sandwiches.” “Maizie, I told you to learn street names. I can’t map a route by your favorite lunch destinations.

there’s a silver lining. The Van Rapists are still on the loose. I’m going to look for them. Not yet, but soon. I’m going to take the cleaver. Been itching to try it out. I wonder if it’s brought down hard enough on a limb whether it will sever completely or just in half. Depends how much force is applied, I suppose. There are some things I remember from school science class. Also, Dan Wells’s mother, in conjunction with the police, has put up a £20,000 reward for information into the circumstances of his death (i.e. who cut his cock off). No one has come forward thus far but this is a trifle worrying. Not a full cause for concern yet but it has definitely put me back in the woods. AJ wanted to go to The Basement for lunch, which is a student hang-out with a sticky floor, tub-thumping house music and where they serve smoothies, tuna melts and syphillis. I suggested The Roast House – an independent coffee shop in Periwinkle Lane, more befitting to my sensitive tastes. They play soft jazz, have comfy seat cushions and, if you can handle the constant gnashing of dentures on stale fruit cake, it’s a nice place to just sit and watch the world. They don’t have fancy barista machines so there isn’t the incessant clanking or pissing steam that you get in the chains. It was a nice day so we sat and had a coffee then grabbed some sausage and caramelised onion ‘sangers’, and took them over to the churchyard. I told him about the tramp

BEET AND CARROT SALAD 4 to 5 whole carrots 1 small beet Peel carrots and beet. Grate all and mix together in one bowl. Makes 4 servings. CARROT GINGER SOUP (ALTERNATE RECIPE HERE) Carrot Ginger is an excellent anti-inflammatory soup. If you experience reactivity, you can always add some of this soup to your lunch to soothe your digestive system. 1½ lb carrots 1 zucchini 1 onion 2 to 3 cloves garlic Raw ginger, peeled and minced, to taste Cinnamon, cumin, onion powder to taste Freshly ground black pepper to taste 1 quart water Chop vegetables and simmer with spices in water (for thicker soup, use ½ quart of water) until soft. Puree in blender or food processor. Makes 6 to 8 servings. SAUTÉED KALE WITH VEGETABLES 5 to 6 cups chopped kale 4 shiitake mushrooms, chopped 2 tbsp extra virgin olive oil Herbs of your choice Sauté kale and shiitakes in olive oil with herbs of choice. Let cool and add your favorite topping (pumpkin seeds, cheese, avocado, almond slivers, etc.), or mix in other vegetables to test. Makes 2 servings. KALE, CHICKPEA, AND GOAT CHEESE SALAD 1 bunch kale 2 tbsp extra virgin olive oil ½ cup low-sodium chickpeas ½ apple, chopped 2 ounces goat or sheep’s milk cheese Lime Agave Vinaigrette (here) Sauté kale in extra virgin olive oil for 1 to 2 minutes. Add chickpeas. Finish with apple, cheese, and Lime Agave Vinaigrette. Once you have tested mustard, you can substitute Mustard Vinaigrette (here) for the Lime Agave, if you prefer. Makes

Here, wolfie, wolfie, wolfie, lunch is served.

Shiva is a bit like a packed lunch! You don’t have to go to a restaurant to be served. You don’t have to go to a temple or to heaven to find him. The ultimate nature of your existence always goes with you. There is only one place to go and it goes with you. How’s that for simplicity? You really cannot get a better deal!

Greenie had brought together ingredients for cherry bread. It was a variation on Irish soda bread, baked in a cast-iron skillet with dried cherries and pepitas instead of raisins and caraway seeds. At lunch, she would serve it with a spinach gorgonzola salad (the dressing sweet, to appease Ray) and a veal roast studded, porcupine fashion, with long, thin slivers of garlic, ginger, and chili pepper.

Glorious Food Italians are known the world over for their food. Each region of Italy enjoys its own kind of cooing. For example, in Naples, pasta is served with a tomato-based sauce, while in the north, it is more often served with a white cheese sauce. The people of Genoa often put pesto, a flavorful mixture of basil, pine nuts, garlic, olive oil, and grated cheese, on their pasta. The grated cheese called Parmesan originated in the area around Parma. Italians also invented many other cheeses, including Gorgonzola, mozzarella, provolone, and ricotta. No one knows when pizza was invented, but the people of Naples made it popular. At first, pizza was a simple flatbread topped with tomato and garlic. Since then, it has evolved into countless variations, served all over Italy and the world. Italians tend to eat a light breakfast of coffee and perhaps a small bun. Lunch is often the main meal, while dinner tends to be lighter. Italian meals may include antipasti, an array of vegetables, cold cuts, and seafood; a pasta dish; a main course of meat or fish; a salad; and cheese and fruit. Bread is served with every meal. Italy is justly famous for its ice cream, which is called gelato. Fresh gelato is made regularly at ice cream shops called gelaterias. Italians are just as likely to gather, discussing sports and the world, in a gelateria as in a coffee shop. Many Italians drink a strong, dark coffee called espresso, which is served in tiny cups. Another type of Italian coffee, cappuccino, is espresso mixed with hot, frothed milk. Both espresso and cappuccino have become popular in North America. Meanwhile, many Italians are becoming increasingly fond of American-style fast food, a trend that bothers some Italians. In general, dinner is served later at night in southern Italy than in northern Italy. This is because many people in the south, as in most Mediterranean regions, traditionally took naps in the afternoon during the hottest part of the day. These naps are rapidly disappearing as a regular part of life, although many businesses still shut down for several hours in the early afternoon.

The poet is happiest with the simplest of things: sourdough toast and apricot jam, an etymology dictionary, and a biography of Josef Stalin (also a poet, in his younger pre-purge days). He is interested and amused by just about anything lying around: last month’s light bill (especially the four-color chart explaining hot water usage), the Thai menu (with typos) at lunch, an old airplane boarding pass. His ADD serves him well. The poet is an introvert, but not really. He reaches out to every parcel of the planet, because everything is subject to him (he delights in this double meaning).